Ingredients:-

• 350 g (12 oz) queen scallops, fresh or frozen, thawed
• 2 level tsp (10 ml) Chinese sweet chilli sauce
• 4 oz (100 g) carrots, scrubbed
• 3 celery sticks
• 1 tbsp (15 ml) dry sherry
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) tomato puree (paste)
• 2 tbsp (30 ml) corn oil
• 1 tsp (5 ml) grated fresh root ginger
• 1 tbsp (15 ml) chopped spring onion

Method:-

• Mix the scallops with the chilli sauce and set aside.
• Cut the carrots and celery into thin matchsticks.
• Mix the sherry, soy sauce and tomato puree with 30 ml (2 tbsp) water.
• Heat half the oil in a large frying pan or wok.
• Add the carrot and celery and stir-fry over a high heat for 1 minute.
• Remove vegetables from pan with a slotted spoon and set aside.
• Heat the remaining oil in the pan, then add the ginger and spring onion and stir-fry briefly over high heat.
• Add the scallops and turn them in the oil to seal them on all sides.
• Lower the heat to medium, add the soy sauce mixture to the pan and stir well.
• Return the vegetables to the pan and stir well.
• Stir-fry for 3-4 minutes, until the scallops feel firm.
• Serve the dish hot.

Note:-

C.Mict07